Categories: Breakfast, Casserole, Grits
Ingredients
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 1 1/2 cups shredded sharp cheddar cheese, divided (6 ounces)
- 4 tablespoons butter or 4 tablespoons margarine
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 8 ounces mild breakfast sausage, browned and drained
- 3/4 cup chopped pecans
Directions
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Preheat the oven to 350 degrees if cooking at once.
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(Casserole can be assembled a day ahead and refrigerated).
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Lightly grease a 3-quart baking dish with melted butter and set aside.
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Place the water and salt in a large saucepan and bring to a boil over medium-high heat.
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Slowly stir in the grits, reduce the heat to low and cover the pan.
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Simmer for 5 minutes, or until cooked, stirring occasionally.
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Remove the pan from the heat.
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Stir 1 cup of the cheese and butter into grits until melted.
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Add eggs, milk and sausage.
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Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans.
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Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned.
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Remove the pan to a rack to cool for 15 minutes before serving.
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To make the day ahead, cover with plastic wrap and refrigerate after topping casserole with shredded cheese and pecans.
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Bake as directed the next morning.